This is another Asian style dish that I’ve remade to be a bit healthier and of course, gluten free. The only time consuming part of the dish is allowing the meat to marinade before cooking otherwise the rest is done fast. This is fairy mild but you can make it hotter by adding more Sriracha or adding a bit of crushed red pepper. The peas are crunchy, the meat is delicious, and it has a light sauce.

In advance, mix together the soy sauce, rice vinegar, honey, Sriracha, ginger and corn starch and whisk well. Divide the sauce in half, and cut up the flank steak against the grain. Keep the pieces thin and up to 2 inches long. (Cutting the steak against the grain will keep the meat from getting “chewy.”) Place the meat in 1 portion of the sauce, mixing well and getting all the pieces covered with the sauce. Place in the refrigerator for 15 minutes to an hour in advance.

If any of your snow peas are large, cut them in half. Otherwise just trim off the ends. When it’s time to cook get a large skillet and place 1 tablespoon of the grapeseed oil in it. Turn the heat to high and let the pan get really hot. (Olive oil doesn’t do well at high temps, can use safflower or sunflower as well!) Then place the snow peas in. Cook them for 2-3 minutes – stirring them every 10-20 seconds. We want them to stay crisp, but not burn. Remove them from the skillet and set aside.

Place another tablespoon of the oil in the pan and bring it back up to a high heat. Add the meat. I had to do mine in two sessions. Cook the meat for 3-4 minutes, flipping as needed till it’s cooked through. Remove from heat and do the same for the second half of the meat. Once the meat is all cooked, add back the first portion of meat and the snow peas. Turn the heat down to medium low and pour in the reserved half of the sauce. Cook for 5 minutes.